Cut the potatoes in half and add to a saucepan of salted water, bring to the boil and simmer until tender. You want them to still have a slight bite to them.
Drain the water, and set aside to cool.
Add the cottage cheese to a blender and blend till smooth (can use a tall jar and immersion stick blender)
Add the cottage cheese to a large bowl, add the lemon juice, sukrin, salt, mustard powder, garlic powder, onion, dill and black pepper and whisk to combine.
Spray the potatoes with olive oil spray and then add the potatoes (peel if you don't like the skins, I like to leave them on), chopped boiled egg, onion and spring onions in the cottage cheese mix and toss all together.
Season with more salt and black pepper if needed.
Sprinkle with a little paprika and some chopped chives.
Nutritional information is an estimate and is to be used for informational purposes only.
Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. Also double check syn values of sinned ingredients as different brands can vary.
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Serving Size1 serving
Amount Per Serving
% Daily Value
Total Fat3.6 g
Saturated Fat1.2 g
Total Carbohydrates14.5 g
Dietary Fiber5 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Slimming Eats - Weight Watchers and Slimming World Recipes at https://www.slimmingeats.com/blog/potato-salad